This creamy one-pan shrimp orzo is a quick and tasty dish that you’ll love! With juicy shrimp, bright spinach, and flavorful sun-dried tomatoes, it’s packed with goodness and ready in no time.
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its rich flavor. If you’re out, feel free to use avocado or vegetable oil instead for cooking. They both work well!
Shrimp: Large shrimp are perfect here! You can use frozen shrimp; just be sure to thaw them completely before cooking. If you’re looking for a substitute, cooked chicken or even chickpeas can be a good option.
Orzo Pasta: Orzo is fantastic for this dish. If you don’t have any, use other small pasta like ditalini or even rice. Just keep an eye on the cooking times!
Heavy Cream: For a lighter version, replace heavy cream with half-and-half or whole milk. You can also use coconut milk for a dairy-free option, though it will alter the flavor a bit!
Spinach: Fresh spinach is great for its mild taste. If it’s not available, kale or frozen spinach can work. Just make sure to thaw and drain the frozen spinach first.
Sun-Dried Tomatoes: These add a lovely tang. If you’re short on time, jarred roasted red peppers could make for a tasty and colorful alternative.
How Do I Make Sure My Shrimp are Perfectly Cooked?
Getting shrimp just right can be tricky. They should be pink and opaque when fully cooked, which usually takes about 2 minutes per side. Here’s how to do it:
- Start with a hot skillet for that quick sear.
- Don’t overcrowd the pan; cook in batches if necessary to ensure even cooking.
- Remove them from the heat just before they’re fully done; they’ll continue to cook slightly from residual heat.
Following these tips will give you tender, juicy shrimp every time!
What’s the Best Way to Cook Orzo?
Cooking orzo is simple but requires attention to detail. Here’s how to ensure it turns out perfectly:
- Start by toasting the orzo in the pan with oil; this enhances its flavor.
- Add broth gradually and stir occasionally to prevent it from sticking.
- Cook until most of the liquid absorbs but leave a little for creaminess; it should be slightly al dente!
Following these steps will help you achieve that perfect creamy texture for your dish!
Creamy One-Pan Shrimp Orzo with Spinach and Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes, julienned or chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish (optional)
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This creamy one-pan shrimp orzo takes about 30 minutes total! You’ll spend about 10 minutes preparing the ingredients and cooking, plus another 20 minutes for letting everything simmer together. It’s quick, easy, and delicious!
Step-by-Step Instructions:
1. Cook the Shrimp:
First things first! Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp and season with salt, pepper, and half of the dried oregano. Cook the shrimp for about 2 minutes on each side, until they are pink and opaque. Then, remove the shrimp from the pan and set them aside.
2. Sauté the Garlic:
In the same skillet, add the minced garlic. Sauté for about 30 seconds until it becomes fragrant. This will add a lovely flavor to the dish!
3. Prepare the Orzo:
Now it’s time for the orzo! Add the orzo pasta to the pan and stir it well to coat with the garlic and oil. This step helps the orzo absorb more flavor as it cooks.
4. Add the Broth:
Pour in the chicken or vegetable broth, bring it to a simmer, and cook the orzo for about 8-10 minutes, stirring occasionally. You want it to be tender and most of the liquid to be absorbed. This will create that nice creamy texture!
5. Make it Creamy:
Lower the heat and stir in the heavy cream, chopped spinach, sun-dried tomatoes, the remaining oregano, and the optional red pepper flakes. Cook for another 2-3 minutes until the spinach wilts and the sauce becomes creamy. Don’t forget to taste and adjust the seasoning with salt and pepper if needed!
6. Combine and Serve:
Return the cooked shrimp back to the pan. Stir gently to heat them through. Serve your dish immediately, garnished with fresh parsley or basil, and lemon wedges on the side for some extra zing!
Enjoy your creamy, flavorful one-pan shrimp orzo with spinach and sun-dried tomatoes! It’s sure to be a hit at the dinner table!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw your frozen shrimp completely before cooking. You can thaw them overnight in the refrigerator or quickly under cold running water. Pat them dry before cooking for best results!
Can I Substitute the Orzo Pasta?
Yes, if you don’t have orzo, other small pasta shapes like ditalini, or even rice can work. Just keep an eye on cooking times as they may vary from orzo.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stove over low heat, adding a splash of broth or cream to keep it creamy.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute heavy cream with coconut milk or any dairy-free cream alternative. Just note that this will change the flavor slightly, but it can still be delicious!